Inhibition activities of angiotensin converting enzyme and amino acid kefir whey profile of skim milk fermented by kefir grains

Lindawati, S. A.; Mahardika, Gde; Suardana, I Wayan; Antara, Nyoman Semadi

doi:10.21744/irjeis.v4n5.287

Cited by 6 publications

(10 citation statements)

References 9 publications

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“…After analyzing with ANOVA, it turns out that the treatment has a very significant effect on the water content value of fermented cob (Lindawati et al, 2018). The highest water content value was obtained in treatment B (72,517) followed by Treatment C (71,781) and the smallest was treatment A (71,368) and from the Notation treatment, A and C had the same notation.…”

Section: ) Test Moisture Contentmentioning

confidence: 97%

Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry

Darmadi

Semara

Kawan

2020

ijls

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The technology to improve the quality of feed ingredients is fermentation. In general, all fermentation end products usually contain compounds that are simpler and easier to digest than the original ingredients. Tongkol fish can be fermented into Fermented Tongkol (Euthynnus affiis). The research method used was a completely randomized design with three treatments and three replications. The treatment used three types of fermen. Data were analyzed using ANOVA and LSD Advanced Test. The results showed that the best treatment was treatment using a combination of fermen 50% Bromelin with 50% Papain. with the results of iji, namely: Dissolved Protein 17,447%, Water content 71,781 %, Free Fatty Acid (FFA) 1,941 %, Total Plate Count 4.6x106 cfu, pH value 5,420, Butyric Acid 2,767 %, Acetic Acid 1,810 % and Lactic Acid 2,720 % and Organoleptic Favored by consumers.

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Section: ) Test Moisture Contentmentioning

confidence: 97%

Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry

Darmadi

Semara

Kawan

2020

ijls

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“…Bakteri asam laktat (Lactobacillus) optimum bekerja pada pH 5, 8-6,6 (Ballows et al, 1991). Kadar lemak yang diperoleh dalam penelitian ini sama dengan hasil kadar lemak kefir whey yang dilaporkan Lindawati et al (2018) berdasarkan waktu penyimpanan tidak berbeda nyata (P>0,05).…”

Section: Hasil Dan Pembahasanunclassified

“…Proses fermentasi kefir oleh bakteri asam laktat menghasilkan asam, yang kemudian asam tersebut akan mengkoagulasi protein sisa. Hal ini sesuai dengan hasil penelitian Lindawati et al (2018) bahwa selama proses fermentasi susu, kondisi asam menyebabkan peningkatan aktivitas Lacto-bacillus bulgaricus dengan enzim proteolitiknya dalam membiodegradasi protein. Kadar protein yang diperoleh dalam penelitian ini lebih tinggi dari hasil penelitian Tohari (2012) melaporkan bahwa kadar protein kefir susu kambing 4,42-4,54%.…”

Section: Hasil Dan Pembahasanunclassified

CHEMICAL CHARACTERISTICS OF FERMENTED COW’S MILK IN LIGHT GREEN COCONUT FARM (Cocos nucifera L. var. varidis Hassk)

JUITA

Lindawati

MIWADA

2022

MIP

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The purpose of this research was to determine the chemical characteristics of fermented cow’s milk kefir in light green coconut shells (Cocos nucifera L. var. viridis Hassk). The research was conducted from August to Oc- tober 2020 at the Laboratory of Animal Products Technology, Faculty of Animal Science, Udayana University. The experimental design used in the study was a completely randomized design (CRD) with three treatments and five replications. The three treatments were fermented cow’s milk in a jar as a control (P0), and fermented cow’s milk in a light green coconut shell (Cocos nucifera L. var. viridis Hassk) without coconut meat (P1), cow’s milk fermented in light green coconut shell (Cocos nucifera L. var. viridis Hassk) with coconut meat (P2). The variables observed in the research were total acid, lactose content, fat content, and protein content. The research data were analyzed using variance, if the effect of the treatment was significantly different (P<0.05), it was followed by Duncan’s mul- tiple range test. The results showed that the total acid in P2 and P1 treatments were significantly (P<0.05) higher by 36.05% and 29.07% than the P0 treatment, but between P2 and P1 treatments were not significantly different (P>0,05). Lactose content, fat content, and protein content in all treatments (P2, P1 and P0) showed no significant differences (P>0.05). The conclusion of this study that fermented cow’s milk kefir in light green coconut shells (Co- cos nucifera L. var. Viridis Hassk) has an effect on total acid but does not affect lactose content, fat content, and protein content.

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“…Hal ini diduga disebabkan selama proses fermentasi kondisi asam menyebabkan terjadi peningkatan pertumbuhan Lactobacillus sp dan aktivitas enzim proteolitik bakteri asam laktat. Hal ini sesuai dengan penelitian Lindawati et al (2018) melaporkan bahwa dalam penelitiannya selama proses fermentasi susu, kondisi asam menyebabkan peningkatan aktivitas Lactobacillus sp dengan enzim proteolitiknya dalam membiodegradasi protein. Kondisi asam disebabkan oleh aktivitas biodegradasi laktosa susu oleh bakteri asam laktat sehingga menghasilkan asam laktat.…”

Section: Pembahasanunclassified

Chemical Characteristics of Kefir Cow’s Milk Fortoficed Arabica Ground Coffee During Fermentation

Putra

Lindawati

MIWADA

2022

MIP

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The purpose of this study is to fine out the chemical characteristics of kefir cow’s milk fortified arabica ground coffee. The research was conducted in July to September 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University. The study used a completely randomized design (CRD) with five treatments and three replications. The five treatments were: fermented cow’s milk kefir without fortification of Arabica ground coffee (P0), fermented cow’s milk kefir with 1% fortification of Arabica coffee (P1), fermented cow’s milk kefir with 2% fortified Arabica coffee (P2), cow’s milk kefir fermented with fortified Arabica coffee powder 3% (P3), cow’s milk kefir was fermented with fortified Arabica coffee powder 4% (P4). The observed variables were lactose content, fat content, protein content and pH value. The results showed that the chemical characteristics of cow’s milk kefir fortified with Arabica coffee during fermentation had a significant effect (P<0.05) on the fat content of pH but was not significantly different (P>0.05) on lactose and protein content was in all tre- atments. The conclusion of this study is that kefir fortified with 2%, 3%, and 4% Arabica ground coffee gave good results according to Codex standards.

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Inhibition activities of angiotensin converting enzyme and amino acid kefir whey profile of skim milk fermented by kefir grains

Cited by 6 publications

References 9 publications

Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry

Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry

CHEMICAL CHARACTERISTICS OF FERMENTED COW’S MILK IN LIGHT GREEN COCONUT FARM (Cocos nucifera L. var. varidis Hassk)

Chemical Characteristics of Kefir Cow’s Milk Fortoficed Arabica Ground Coffee During Fermentation

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